Serves: 4; Cals per portion: 405
- 1 onion, sliced
- 2 garlic cloves, crushed
- 4 tbsp (60ml) olive oil
- 1 red and 1 yellow pepper, deseeded and sliced
- 1 aubergine, halved and sliced
- 8oz (225g) courgettes
- ½ pt (300ml) passata
- 1 bunch fresh basil
- 8 lamb chops
Step One – Saute onion and garlic in oil in a large pan for a few mins, then add peppers, aubergine, courgettes, passata and a few sprigs of fresh basil. Season and simmer for about 20 mins, adding a little water or wine if needed.
Step Two – Grill, fry or griddle lamb chops for about 10 mins each side until tender.
Step Three – Serve the chops on a bed of ratatouille and garnish with the rest of the basil.